Pork, Caulirice, and Feta Stuffed Red Peppers

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I consider myself a celebratory person. The proof is in the pudding:

• It's Derby Day and we don't live anywhere near the Derby, nor are we watching it? We're making Mint Juleps!
  
• It's your birthday and you're over 30 and thus not a child anymore? Screw it, I'm putting up streamers.
  
• We're eating lunch on a Monday? We're getting Mimosas!

For some reason, stuffed peppers feel celebratory to me. Maybe it's just the effort required to prepare them - you know that someone put time and thought into your meal. There is something special about a meal that takes just a smidge longer, something that can't be prepared in 5 minutes and thrown in the oven. Something that takes deliberate cuts, intentional ricing, and lots of love.

So maybe the proof isn't in the pudding. Maybe it's in the stuffed peppers.

It was a total stroke of luck that these babies were ready to be popped in the oven on Cinco de Mayo.

A week ago, I prepped these - cooked the sausage, riced the cauliflower, stirred in the feta, and prepped and stuffed the peppers. But then dinner plans came up, so despite being thrilled about my new creation, I popped it in its dish and placed it in the freezer.

Which ended up being the best way it could have happened. 

Because Cinco came around and I had totally forgotten. I was texting my husband saying we had to at least have some margs, and then I realized: I have stuffed peppers. That counts, right?

I have long been a proponent of being prepared. Prepping meals on a Sunday before a busy week. Having some bacon in the freezer (read: ALWAYS <--that should have been on my life lessons...).

And these as a freezer meal did not disappoint. So God knows they would be fabulous fresh.

Sausage, Caulirice, and Feta Stuffed Red Peppers

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:

• 1 1/2 pounds of ground sausage (You can use any kind here. If you can handle it, opt for something with a bit of kick! I used a combo of ground italian pork sausage and ground breakfast pork sausage.)
• 4 red peppers
• 1/2 cauliflower head (you can also purchase cauliflower florets, you will need about 2-3 cups of those)
• 1/2 cup feta
• Shredded cheese (for topping)
• Cilantro (for topping)
• 1/2 avocado (for topping)
• Tomatillo salsa (for topping - I used Herdez)

Directions:

1. Preheat oven to 375.
2. Brown sausage in a pan. You will want to cook it all the way through.
3. While sausage is cooking, cut the tops off of red peppers and remove the seeds. Place them upright in a pan that is small enough to contain them without them tipping over.
4. Use a cheese grater to "rice" the cauliflower. Simply run it over the grater like cheese, and it will produce small rice-like flakes.
5. When the sausage is almost finished cooking (about 15 minutes), add cauliflower and feta to the pan and toss/stir until well combined.
6. Remove from heat. Use a spatula or large spoon to transfer into the red peppers, distributing evenly. Top with shredded cheese.
7. Bake for 25 minutes.
8. Top with cilantro, avocado, and salsa.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

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After working with Relished Foods to review their ingredient delivery program, I have had a craving for Mahi Mahi. I loved how delicious and non-fishy it tasted, and how substantial and hearty the fish "meat" is when you eat it. It is much more filling than a typical whitefish or tilapia.

So, when I spotted some wild caught Mahi Mahi at the grocery store, I was all over it. I had some cauliflower and zucchini in the fridge, so I threw the Mahi Mahi over a "bed" of cauliflower puree, and added the zucchini as a side. Combine that with some shaved carrot and almond flour encrusted fish, and you've got yourself a healthy, hearty, and delicious meal.

Almond Encrusted Mahi Mahi Over Cauliflower Puree with Zucchini

Prep Time: 15 minutes
Cook Time: 45 minutes total (25 for Mahi Mahi)
Ingredients for Mahi Mahi:

• 2 filets of Mahi Mahi
• 2 tbsp butter or ghee
• 1.5 cup almond flour
• 1/4 tbsp oregano
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 cloves garlic, diced
• 1 carrot

Ingredients for Cauliflower Puree:

• 2 cups of cauliflower
• 1/2 cup parmesan cheese or nutritional yeast
• 2 tbsp water

Ingredients for Zucchini:

• 3 zucchinis, cubed 
• 2 tbsp coconut or olive oil
• 1 tbsp Bobby's All Purpose Seasoning or 1 tbsp italian seasoning

Directions:

1. Preheat oven to 350.
2. Wash and cube zucchini.
   
3. Toss with oil and seasoning and wrap in an aluminum foil, then bake for 45 minutes.  
   
4. Mix almond flour, oregano, thyme, onion powder, garlic powder, and black pepper in a plastic bag.
5. One at a time, dip mahi mahi filets in butter and then shake around in the bag until well coated (you can also do this in bowls, but the bag is my method). 
   
6. Place on a parchment-lined baking sheet. Top with diced garlic. Bake for 25 minutes. 
   
7. Steam cauliflower (I put it in the microwave for 4 1/2 minutes).
8. Place cauliflower, water, and cheese (or cheese substitute) in a blender and puree until smooth. If you need to thin it out, you can add a bit more water, 1 tbsp at a time.
9. Remove zucchini and mahi mahi from the oven. 
10. To serve, divide cauliflower mash and spread onto both plates. 
    
11. Add mahi mahi on top, and zucchini on sides. 
12. Top with julienned or thinly sliced carrots. 
    

Curry Roasted Cauliflower

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Cauliflower is coming back, folks. From mashed cauliflower to cauliflower crust, it is back in a big way as a substitute for the typical carby culprits (I'm looking at you, potatoes and flour).

I tried curry roasting a whole cauliflower a year or two ago, and it was just an epic failure. I am sure it can be done (in fact, I've seen it), but I clearly did not do it the right way. (Who knows the right way? Enlighten me!)

But, I was determined to make it happen, because curry is my favorite spice and cauliflower seemed like a good thing to cover in it. So, I recently took a second crack at it, making no changes other than to cut the darn thing up before roasting it.

Worked. Like. A. Charm.

Curry Roasted Cauliflower

Prep Time: 5-10 minutes
Cook Time: 50 minutes
Servings: 3-4 side dishes
Ingredients:

• 1 head of cauliflower (or a bag of cauliflower florets)
• 2 tablespoons curry powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 tbsp melted coconut oil

Directions:

1. Preheat the oven to 400.
2. Mix spices (curry powder, black pepper, salt) in a large bowl.
3. Cut the cauliflower into evenly sized florets.
4. Add florets to the bowl and pour coconut oil in as well. Toss until all florets are evenly coated.
5. Line a baking sheet with aluminum foil (this just makes clean up faster) and spray with cooking oil. Place florets in an even spread on foil. Add another layer of foil on top to keep them from drying out too much.
6. Bake for 20 minutes, then remove the top layer of foil and turn the florets.
7. Bake for another 30 minutes, turning every 10-15.

Before roasting

After roasting

What about you?
What's your favorite cauliflower recipe? I have made mashed cauliflower with parmesan, cauliflower crust, and regular roasted cauliflower... but I am sure there are new recipes or twists on those that I have yet to discover! Enlighten me!
What other ingredients are making a resurgence? Like, besides avocado, kale, and quinoa... which I have been crushing on in a big way, too!